Cover combined beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse.
Place beans, chicken, carrots, garlic, ginger, and 1 1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender, 5 1/2 to 6 hours.
Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce.
Serve over rice; sprinkle with green onions and peanuts.
TIP: If using canned beans, omit Step 1 of recipe.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Saute onion, pepper, and garlic in oil in medium saucepan 2 to 3 minutes. Add chicken, cumin, and cinnamon; cook over medium-high heat until chicken is lightly browned, 3 to 4 minutes.
Add beans, tomatoes, and raisins; heat to boiling. Reduce heat and simmer, uncovered, until slightly thickened, 5 to 8 minutes. Season to taste with salt and pepper.
TIP: Frozen chopped onion and green pepper, and prepared garlic can be used. The dish is delicious served over cooked rice, couscous, or pasta. Can be prepared 1 to 2 days in advance; refrigerate, covered.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Spray large skillet with cooking spray; heat over medium heat until hot. Saute zucchini, onion, garlic, jalapeo chili and cumin until crisp-tender, about 5 minutes.
Add beans to side of skillet; coarsely mash about half the beans. Mix beans, tomato and cilantro into onion mixture and cook 1 to 2 minutes. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese. Fold tortillas in half and spray both sides with cooking spray.
Bake on cookie sheet at 450 F. until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side. Garnish quesadillas with salsa and sour cream.
TIP: Bean mixture can be prepared 1 day in advance; refrigerate, covered.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Saute onion, garlic and mushrooms in oil in large saucepan until tender, 5 to 8 minutes. Stir in rice and cook 2 to 3 minutes.
Heat broth to boiling in medium saucepan; reduce heat to low. Add 1 cup broth to rice and cook, stirring constantly, until broth is absorbed, 1 to 2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed.
Add shrimp, snap peas, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid absorbed, 5 to 10 minutes. Add beans and tomatoes; cook 2 to 3 minutes longer. Stir in cheese; season to taste with salt and pepper.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Heat water to boiling in large saucepan; gradually whisk in cornmeal and salt. Reduce heat and simmer, whisking, constantly, until thickened, about 10 minutes. Season to taste with pepper.
TIPS: Can be made up to 2 days in advance; refrigerate, covered. Make polenta just before serving. Purchased prepared polenta can also be used.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Combine all ingredients. Let stand 20-30 minutes before serving.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Cook chicken in oil in large saucepan over medium heat until browned, about 5 minutes. Add green onion and garlic and cook 1 minute.
Combine chicken broth and flour; add to sauce pan. Add frozen vegetables, beans, mushrooms, and herbs and heat to boiling; reduce heat and simmer, covered, until chicken vegetables are tender, 8 to 10 minutes. Season to taste and salt and pepper.
TIP: Can be prepared 1 to 2 days in advance; refrigerate, covered. May be served over cooked rice or noodles, if desired.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Cook bacon in large pot until crisp; remove, crumble and reserve. Pour all but 2 tablespoons of bacon fat from pan. Add chicken and cook over medium heat until browned on all sides, about 10 minutes. Remove chicken from pot and reserve. Saute onion, green pepper, celery and garlic in remaining fat in pot until very tender, about 10 minutes.
Stir in thyme, tarragon, bay leaves, salt, pepper, cayenne pepper and flour. Cook over medium heat until flour is beginning to brown, about 5 minutes, stirring frequently.
Stir in broth. Heat to boiling, stirring until smooth. Stir in reserved chicken and bacon, beans, rice and carrots. Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand, covered, 10 minutes before serving.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Heat shallots, wine and vinegar to boiling in medium saucepan; reduce heat and simmer rapidly until liquid is reduced to 2 tablespoons. Stir in cream and simmer rapidly until very thick.
Reduce heat to low. Add butter to saucepan, 1 piece at a time, whisking constantly. Strain; discard shallots. Season to taste with salt and pepper. Remove thyme leaves from stems; stir into sauce.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.
Add remaining ingredients, except salt, pepper and rice to saucepan; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season to taste with salt and pepper. Serve over rice.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Spray large skillet with cooking spray; heat over medium heat until hot. Saute chicken, onion, and garlic until chicken is cooked, 5 to 8 minutes. Sprinkle chicken with flour and cook 1 minute longer.
Stir in beans, tomato, salsa, and sour cream. Cook until hot, 1 to 2 minutes. Season to taste with salt and pepper. Spoon chicken mixture over rice. Serve with selection of garnishes.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Combine tomato, cucumber, yogurt, and mint leaves in small bowl; season to taste with salt and pepper.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Saute chicken in 1 tablespoon butter in large saucepan until browned and no longer pink in the center, 5 to 8 minutes; remove chicken and reserve.
Add green onions and garlic and saute in remaining 2 tablespoons butter until tender, 3 to 4 minutes; stir in flour and basil and cook 1 to 2 minutes longer.
Stir in milk and heat to boiling; boil, stirring, until thickened, about 1 minute.
Stir in reserved chicken, beans and peas; cook over medium heat 5 minutes. Add cheese, stirring until melted. Spoon over fettuccine and toss.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Cut chicken breasts into halves; coat lightly with flour. Cook chicken in oil in large skillet or Dutch oven until brown on all sides, 8 to 10 minutes; remove from skillet. Drain excess fat from skillet; add onions, peppers, gingerroot, and garlic, and saute 2 to 3 minutes.
Stir in 1 tablespoon flour, spices and pepper; saute until onions are tender, 2 to 3 minutes longer.
Stir beans and chicken broth into skillet; add chicken and heat to boiling. Reduce heat and simmer, covered, until chicken is cooked and tender, about 20 minutes. Sprinkle with parsley.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Prepare by combining lemon juice, soy sauce, ginger and garlic. Whisk in olive oil. Set aside.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Coarsely mash Garbanzo beans. Mix in remaining ingredients, and season to taste with salt and pepper.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
Saute chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and saute until tomato is wilted and mixture is fairly dry, about 5 minutes.
Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Cut 6 rectangles of aluminum foil, 12 x 16 inches; combine beans, mushrooms, and 2 teaspoons garlic in center of each. Top with chicken breasts; sprinkle with remaining 2 teaspoons garlic, salt, and pepper. Top with orange slices and asparagus; drizzle with butter and orange juice concentrate. Bring edges of foil together and seal well; seal ends of foil.
Grill packets over medium-high coals, covered, until chicken is tender and juices are clear when chicken is pierced with a fork, 20 to 25 minutes.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute mushrooms, ham and green onions until mushrooms are tender and ham is beginning to brown, about 5 minutes. Stir in soup and milk and heat to boiling. Reduce heat and simmer, 2 to 3 minutes. Stir in beans and cheese; season to taste with salt and pepper. Stir in spaghetti.
Spoon spaghetti mixture into greased 11 x 7 baking dish. If desired, sprinkle with bread crumbs. Bake at 350 F. until bubbly, about 25 minutes.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Cook meat in oil in large pot over medium-high heat until brown on all sides, about 8 minutes. Stir in half the onion, the tomato paste, coriander, cumin and garlic powder. Cook over low heat until onion is tender, about 5 minutes, stirring frequently.
Process remaining onion, tomatoes and red pepper in food processor until smooth. Stir into beef mixture; stir in broth and heat to boiling. Reduce heat and simmer, covered, 40 minutes.
Stir in rice, beans and salt; simmer until rice and meat are tender, about 20 minutes longer.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Lay meat flat on counter. Cover with waxed paper and pound to an even thickness, using flat side of meat mallet. Sprinkle all surfaces of meat with vinegar, garlic, thyme and salt. Let stand while preparing filling. (Or, meat can also be transferred to a jelly roll pan and refrigerated, covered, up to 12 hours.)
Spread Black Bean Filling over meat with spinach leaves. Place carrots about 3 inches apart on spinach, parallel to grain of meat. Place egg quarters between carrots. Roll meat, starting from short end, to form a thick roll; tie with kitchen string at 2-inch intervals.
Place meat in roasting pan. Pour broth around meat, adding water if necessary to come 1/3 of the way up the side of meat. Cover tightly with lid or foil. Bake at 375 F. for 1 hour, or until meat reaches internal temperature of 130 F. Place meat on platter and let stand for 5 minutes before slicing. Chill, slice, and serve cold.
Black Bean Filling
Makes about 3 cups

Pour water over ancho chili in small bowl, and let stand until softened, about 10 minutes. Drain and remove stem from chili. Puree chili in blender with a small amount of soaking water until smooth.
Coarsely mash beans in medium bowl. Stir in chili puree, onion, parsley and cumin.
TIP: Ask your butcher to butterfly the flank steak. Or, to butterfly a flank steak: place on cutting board; with sharp knife, cut in half horizontally to within 1/2-inch of one long side.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Flatten pork tenderloin slices gently with had; cook in oil in medium skillet over medium to medium-high heat until no longer pink in the center, about 3 to 4 minutes on each side. Drain on paper toweling; season to taste with salt and pepper.
Mix remaining ingredients, except pita breads and yogurt. For each pita arrange 3 pork medallions on half of pita; spoon 1/2 cup ban mixture on other half and top with one tablespoon yogurt. Fold pitas in half to eat, or eat open-face with knife and fork.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Spray large skillet with cooking spray. Saute onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
Add kale, raisins, and chicken broth to skillet; heat to boiling. Reduce heat and simmer, covered, until kale is wilted, 5 to 8 minutes.
Stir in beans and cook until broth is evaporated, 3 to 4 minutes. Stir bean mixture into pasta; sprinkle with half Parmesan cheese and pine nuts and toss. Season to taste with salt and pepper. Sprinkle with remaining Parmesan cheese.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

In a large saute pan or skillet over moderately high heat, bring the oil to rippling. Add the chicken seasoned with salt and pepper and cook, stirring, until it just turns white, about 1 minute. With a slotted spoon, transfer the chicken to a plate and set aside.
In the oil remaining in the pan, cook the onions, stirring, until golden, about 5 minutes. Reduce the heat to moderate and stir in the orange juice, broth, sherry, cinnamon, cardamom, cloves, and raisins and simmer, covered, for 10 minutes. Add the beans and simmer, covered, for 2 minutes or more. Add the reserved chicken pieces, walnuts, and orange sections and cook for another 5 minutes or until the chicken is just tender.
Taste for seasoning and add more salt and pepper if necessary. With a fork, mash some of the beans and stir to thicken the gravy. Sprinkle with the scallions and serve.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Arrange polenta on greased cookie sheet; arrange cheese on polenta. Bake at 350 F. until hot, about 10 minutes.
While polenta is baking, heat oil in saute pan; saute onion, bell pepper, and rosemary 5 minutes; stir in zucchini and saute 2 to 3 minutes longer. Stir in beans and tomatoes; cook over medium heat until hot, 3 to 4 minutes; season to taste with salt and pepper.
Arrange three polenta slices each on serving plate; spoon tomato-bean mixture over.
TIPS: Frozen chopped onion and green pepper can be used. Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and pepper. Sprinkle tomato mixture with sugar and rosemary.
Roast vegetables at 450 F. for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes. Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
TIP: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Toss turkey with 1 tablespoon flour. Cook in margarine over medium heat in large saucepan until browned, about 5 minutes. Add mushrooms, green onion and garlic; cook 2 to 3 minutes.
Combine chicken broth and remaining 3 tablespoons flour; add to saucepan. Add frozen vegetables, beans, and herbs and heat to boiling; reduce heat and simmer, covered, until turkey and vegetables are tender, 8 to 10 minutes. Season to taste with salt and pepper.
Serve ragout over rice.
TIPS: Quick Turkey & Bean Ragout can be prepared 1 to 2 days in advance; refrigerate, covered. Cooked noodles can be substituted for rice.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Heat beans, potatoes and milk to boiling in medium saucepan. Reduce heat and simmer, covered, 10 minutes. Uncover and simmer until potatoes are tender and milk is almost absorbed, about 10 minutes longer, stirring frequently to prevent sticking.
Spray small skillet with cooking spray; heat over medium heat until hot. Saute poblano chile and garlic until tender, 8 to 10 minutes.
Beat bean mixture with electric mixer at high speed until smooth; mix in poblano chile mixture. Return mixture to saucepan and heat over medium heat until hot. Remove from heat and stir in cheese. Season to taste with salt and pepper.
TIP: One medium green bell pepper, chopped, along with half of a small jalapeo chile, minced, can be substituted for the poblano chile.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Cook asparagus and garlic in oil and margarine in large skillet over medium heat 1 to 2 minutes. Add shrimp and cook until pink, 2 to 3 minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2 to 3 minutes.
Mix chicken broth and cornstarch; stir into skillet. Cook over medium heat until thicken, stirring frequently. Season to taste with salt and pepper.
Serve over fettuccini; sprinkle with cheese.
TIP: 1 pound boneless, skinless chicken breast can be substituted for the shrimp. Cut chicken into 3/4-inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3 to 4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2 to 3 minutes. Complete recipe as above.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Saute asparagus, onion and garlic in oil in a large skillet until crisp-tender, about 5 minutes. Stir in shrimp, oregano, and red pepper flakes; saute until shrimp is cooked and pink, about 5 minutes. Stir in orange juice and lemon rind.
Coarsely mash about 1/4 the beans; stir beans into skillet and cook over medium heat until hot, 3 to 5 minutes, stirring frequently. Stir in salt. Serve over fettuccine.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Cook sausage, bell peppers, onions, Italian seasoning, and red pepper flakes in oil in large skillet until sausage is browned and vegetables are tender, 8 to 10 minutes.
Stir in remaining ingredients and cook, covered, over medium heat until tomatoes are softened, about 5 minutes.

TIP: Can be served over polenta or pasta.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Stir-fry beef, onion, and garlic in oil in wok or large skillet until beef is browned, 3 to 5 minutes. Add broccoli and stir-fry 2 to 3 minutes. Add Blackeyes and cook, covered, over medium heat until broccoli is crisp-tender, 3 to 4 minutes.
Mix beef broth and cornstarch; add to skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Add tomatoes; cook 1 to 2 minutes longer.
Season to taste with salt and pepper. Serve over rice.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Stir-fry pork, green onion, and garlic in oil in wok or large skillet over high heat until pork is browned, 3 to 5 minutes. Add broccoli and stir-fry 2 to 3 minutes. Add beans and cook, covered, over medium heat until broccoli is crisp-tender, 3 to 4 minutes.
Mix beef broth, soy sauce, and cornstarch; add to skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Add tomatoes; cook 1 to 2 minutes longer. Season to taste with pepper.
Serve over rice.
TIP: Cooked Chinese egg noodles can be substituted for rice, if desired.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Stir-fry gingerroot and garlic in oil in wok or large skillet 2 to 3 minutes. Add turkey and stir-fry until browned, 3 to 4 minutes.
Add stir-fry blend to skillet; cook, covered, until vegetables are thawed, 2 to 3 minutes. Stir in beans.
Mix chicken broth, soy sauce, and cornstarch; pour into skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Season to taste with pepper.
Spoon about 1/2 cup turkey mixture on tortillas and roll up.
TIPS: Tamari Turkey and Beans can also be served with rice or Chinese egg noodles. For kitchen convenience, frozen chopped onions and green peppers or frozen seasoning mix (a combination of chopped onions and green and red peppers) can be used.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook until browned, 3 to 4 minutes. Add broccoli, onion, bell pepper, gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes. Stir in black beans and Thai Seasoning; cook until hot, 2 to 3 minutes.
Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2 inches on the sides and roll up from other side to enclose filling.
Thai Seasoning
Makes about 1/4 cup

Mix all ingredients.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Process all ingredients, except oil, in food processor or blender until smooth. Saute sauce in oil in small skillet until thickened, about 5 minutes.
TIP: Fritters may be rolled and coated several hours before cooking; refrigerate, covered.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Spray small skillet with cooking spray; heat over medium heat until hot. Add ham and spray with cooking spray; cook over medium heat, stirring frequently, until browned and crisp, 2 to 3 minutes.
Coarsely mash beans; stir in corn, onions, bell pepper, 2 the cheese, and oregano. Season to taste with salt and pepper. Spread mixture evenly on pita breads; top with tomatoes and sprinkle with salt and pepper.
Bake pizzas on cookie sheet at 400 F. until hot through, about 10 minutes. Sprinkle with cheese and remaining ham; bake until cheese is melted, 2 to 3 minutes.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?

Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss. Bake uncovered at 425 F. until vegetables are tender, about 30 minutes, adding dried fruit the last 5 minutes.
Spoon vegetables into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper.
TIP: This recipe is delicious served with grilled or roasted turkey, chicken, lean beef or pork.
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information?